Stuffed Zuchinni 1
Grrrrrgh!
Course : Zucchini
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 large Zucchini
1 medium Onion -- chopped
1 teaspoon dried marjoram
1/2 teaspoon basil
2 tablespoons chopped jalapeno -- optional
2 medium carrots -- grated
1/2 cup red lentils
3 cups boiling water
1 cup bulgar wheat
1 teaspoon salt
8 ounces fat freee cheddar cheese
---TOMATO SAUCE---
1 can crushed tomatoes
3 cloves garlic -- minced (3 to 5)
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
1 teaspoon ground black pepper
 

Preparation:

2 really big zuchinni, cut in half and the center cut out, leave a shell. Chop the insides, add a chopped onion, put this in a non stick skillet, add a teaspoon of dried marjoram and a half teaspoon basil. Let it all cook in its own juice (there is plenty!) until all is tender and cooked down. Add a couple tablespoons chopped jalapeno peppers, (or don't if you prefer). In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat, lower heat and let simmer, covered, for about 10 minutes, remove heat and let stand, covered for another 10 or 15 minutes. Add about a teaspoon or more salt. Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it. Stuff into the zuchinni shells, mound up a bit. Top with tomato sauce. Put in a baking dish and bake in a 350F oven for about 45 minutes or nuke it for about 20 minutes, covered with wax pape